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Culinary Slut is a shameless expression of our passion for food. We are fortunate to travel a lot, and love to explore ethnic creations. We appreciate humble noshing; at the same time we adore our access to culinary artistry. We both come from cultures where food brings people together and is symbolic of friendship. In many ways, food defines communities and our cultures. Visit our blog for detailed reviews of restaurants, stories of our food adventures and recipes from our own kitchen.
This was AMAZING! There are few things as delicious as fresh figs. Underneath the layer of this exotic fruit were walnuts lovely spiced and sweetened. The pastry itself was buttery, crunchy and delightful.
This rich cream was a wonderfully velvety texture and it wasn't too sweet, which we always like. The pistachio was absolutely to die for with this, but what really brought it together was the cardamom. It was sprinkled throughout but there was an additional layer at the bottom. We died and went to heaven.
They smoke everything in house, and both the chicken and the bacon in this is nicely smoked. It never has an overwhelming smoke flavour. Interesting this bacon isn't particularly salty. This has a nice light spread of mustard and thyme mayo on a quite dense bread. Sweet pea shoots and a bit of lemon to squeeze on top.
I loved this so much I practiced making it at home until I nailed it. For a long time I was addicted to this salad every time I went to Red Star and I love my meat and carbs. Za'atar is a Middle Eastern spice mix made mostly of thyme, sesame seeds and sumac (a dried fruit that comes from a shrub ). It can include Oregano, savory. I grew up eating bread with olive oil and dipped into Za'atar. They coat the chicken in this delicious spice mix and cook it and serve it over romaine lettuce. There are some good chunks of avocado, a bit of onion, cucumber, radish, and a touch of orange slices. A tahini vinaigrette ties this together perfectly. Tahini is made from ground toasted sesame seeds ground into a paste.
Again his tomato sauce is perfectly balanced, this one is a bit spicy, but not too much. Just enough to give it some depth. The meat is delicious and he is not sparring. The parmigiano is fantastic as is the basil he throws on top. The spaghetti is just slightly al dente. Most wonderful of all he nails the portion size.
Beautifully charred on the bottom while the meat is still tender, moist and cooked to perfection. Veggies are crisp and delicious. The ravioli were filled with shredded butternut squash so that it maintained some of the original texture of the squash. Lovely...
This soup could easily be an entree for most. It's packed with calamari, tender clams and mussels, baby octopus and shrimp. You can make out bits of onion and red pepper, as well as a lovely olive oil drizzle on top and lots of spices - I particularly liked the bits of cracked pepper. The base is tomato, but it isn't overwhelmed by the taste of tomato, there's so much more going on.